marinara sauce with meat.....

beanie · ‎03-10-2010

I found an OLD recipe from an Aunt who has long ago passed... Her meat sauce was always so good. It calls for sweet sausage, lean pork chops, spare ribs and ground beef. That's a lot of meat, isn't it?? Anyway....here is my ditzy question: Am I putting the spare ribs and pork chops in the sauce with the bones or do I debone them first. I'm thinking maybe I leave the bones on (for flavor) and then make sure to strain the house when I am done. Can anyone enlighten me?? TIA beanie

spix · ‎04-26-2013

Hi Beanie

When I make my sauce I also use all that meat browned & seasoned (but small quanties) bones in, serve it as is, can be deboned on the plate, or if you like, debone after cooking & put meat back in pot. Sounds like a good recipe, enjopy!

PS I use most of the ground beef (also mixed with ground pork) for meat balls, browned & put in sauce, then brown the rest & add to sauce, lots of good flavors.

FunkyHulaGirl · ‎06-25-2011

I don't know about pasta sauce, but my mother used to make soups with spare ribs, cook them with the bones, and then take the meat off. I'd imagine you'd do the same here to get more flavor.

beanie · ‎03-10-2010

On 10/7/2014 spix said:
Hi Beanie

When I make my sauce I also use all that meat browned & seasoned (but small quanties) bones in, serve it as is, can be deboned on the plate, or if you like, debone after cooking & put meat back in pot. Sounds like a good recipe, enjopy!

PS I use most of the ground beef (also mixed with ground pork) for meat balls, browned & put in sauce, then brown the rest & add to sauce, lots of good flavors.

thank you ${#emotions_dlg.biggrin}$

Beebee2 · ‎03-09-2010

When my Italian girl friend makes her "Sunday gravy", she leaves the bones in because they give so much flavor to the sauce. As spix says, the bones can be taken care of later.

VaBelle35 · ‎03-10-2010

Yes this is a Sunday sauce (or Gravy) that has different meats (think meatloaf mix). Brown all the meat first, leave the bones in when cooking, cook the meat all the way through in the sauce.

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Carmie · ‎10-25-2010

When I make my sauce, I use pork neck bones, chicken and meat balls. The only meat I cook first is the meat balls. Leave the bones and meat together. The more bones, the better the sauce.

When my husband and I were dating, he wanted to know if my family was in need of money because my mother cooked with bones. My brothers and sisters and I used to fight over the pork neck bones...they taste so good. He has never grasped the concept.